This Ham and Pork Meatloaf elevates the classic comfort dish with a savory blend of ground pork and diced ham, all topped with a sweet and tangy glaze. It’s moist, flavorful, and perfect for a special weeknight dinner or Sunday supper. The aroma alone will bring everyone to the table.

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Why You’ll Love This Ham and Pork Meatloaf

• Incredibly Moist: A blend of pork and ham ensures juicy, savory bites.
• Perfect Glaze: Sweet and tangy topping caramelizes beautifully.
• Great Leftovers: Slices well for sandwiches and reheats wonderfully.
• Simple to Make: Just mix, shape, and bake for impressive results.

Ingredients & Tools

• 500 g ground pork
• 200 g cooked ham, finely diced
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 100 g breadcrumbs (panko work great)
• 1 large egg, lightly beaten
• 60 ml whole milk
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• ½ tsp smoked paprika
• To taste salt and freshly ground black pepper
• For the Glaze: 120 ml ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar

Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small bowl for the glaze, and a skillet for sautéing.

Notes: Don’t skip sautéing the onion and garlic—it mellows their sharpness and builds foundational flavor. The diced ham adds salty, chewy bits throughout.

Nutrition (per serving)

Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes

Before You Start: Tips & Ingredient Notes

• Don’t use lean ground pork. A little bit of fat is your friend here—it’s what keeps the meatloaf wonderfully moist and prevents it from becoming dry and crumbly. Aim for a mix with around 20% fat.
• Why sauté the onions? Taking those few extra minutes to cook the onions and garlic until they’re soft and fragrant is a non-negotiable step. It unlocks their sweetness and removes any harsh, raw bite that would otherwise dominate the loaf.
• The power of a rest. Letting the meatloaf sit for about 10 minutes after it comes out of the oven is crucial. This allows the juices to redistribute, meaning it will slice neatly instead of falling apart.
• Get creative with the ham. Leftover holiday ham is perfect here, but a good-quality thick-cut ham steak from the deli counter works beautifully too. Just make sure to dice it finely for even distribution.

Storage & Freshness Guide

• Fridge: Cool completely, store in an airtight container for up to 4 days.
• Freezer: Wrap tightly in plastic and foil; freeze for up to 3 months.
• Reviving: Reheat in oven at 350°F (175°C) for 15–20 minutes to retain texture.

Serving Suggestions

Complementary Dishes

• Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, creamy potatoes are the perfect vehicle for sopping up any delicious juices from the meatloaf.
• Sautéed Green Beans with Almonds — A little crunch and a bright, fresh flavor provide a lovely textural and taste contrast to the rich, savory meatloaf.
• Buttery Corn on the Cob — The sweetness of fresh corn is a classic, family-friendly side that complements the smoky, savory notes in the loaf beautifully.

Drinks

• A Light-Bodied Red Wine — A Pinot Noir or a Beaujolais has enough acidity to cut through the fat without overpowering the delicate flavors of the pork and ham.
• A Crisp Apple Cider — The slight sweetness and fizz make for a wonderfully refreshing, non-alcoholic pairing that everyone can enjoy.
• An Amber Ale — The malty, caramel notes in the beer mirror the flavors in the glaze, creating a really harmonious match.

Something Sweet

• Classic Apple Pie — You can’t go wrong with this timeless dessert. The warm spices and soft fruit are a comforting end to a hearty meal.
• Lemon Bars — The bright, zesty tang of a good lemon bar is a fantastic palate cleanser after the rich and savory main course.
• Vanilla Bean Panna Cotta — Its delicate, creamy texture and subtle flavor provide a light, elegant finish that doesn’t feel too heavy.

Top Mistakes to Avoid

• Mistake: Overmixing the meat. When you work the meat mixture too vigorously, the proteins tighten up, resulting in a dense, tough-textured meatloaf that’s more like a brick. Mix gently, just until combined.
• Mistake: Skipping the rest time. I know it’s tempting to slice right in, but if you cut into the meatloaf straight from the oven, all the precious juices will run out, leaving you with a drier result. Patience is key!
• Mistake: Using raw onions. I’ve messed this up before too… Raw onions release moisture as they cook and won’t soften enough, leaving unpleasant crunchy bits and a sharp flavor throughout your lovely meatloaf.
• Mistake: Not checking the internal temperature. Guessing doneness by color alone is a recipe for either undercooked or dry meatloaf. An instant-read thermometer is your best friend for a perfectly cooked result every single time.

Expert Tips

• Tip: For an extra flavor boost, toast your breadcrumbs in a dry skillet for a few minutes until golden before adding them to the mix. This simple step adds a wonderful nutty depth that really elevates the entire dish.
• Tip: If you have the time, cover the meat mixture and let it rest in the fridge for 30 minutes before shaping and baking. This allows the breadcrumbs to fully absorb the moisture, leading to a more cohesive and tender final texture.
• Tip: For picture-perfect slices, use a serrated knife and a gentle sawing motion. A straight-edged knife can press down and squish your beautiful layers.
• Tip: For a free-form loaf with more crusty surface area, shape the mixture into a loaf directly on a parchment-lined baking sheet instead of using a pan. Just be sure to place it on a rimmed sheet to catch the drippings!

FAQs

Can I make this meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf in the pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you plan to bake it. Let it sit at room temperature for about 20-30 minutes before it goes into the oven. You may need to add a few extra minutes to the baking time since it will be starting from a colder state.

What’s the best way to store and reheat leftovers?
Leftovers should be cooled completely, then stored in an airtight container in the refrigerator for up to 4 days. For reheating, I strongly recommend using the oven (350°F/175°C for 15-20 minutes) or a toaster oven to keep the texture intact. The microwave can make it a bit rubbery, though it will work in a pinch if you’re short on time.

Can I use different types of meat?
Of course! While the ham and pork combo is the star here, you can easily substitute half of the pork with ground beef or even ground turkey. Just keep in mind that using a very lean meat like turkey might result in a slightly drier loaf, so you might want to add an extra tablespoon of milk or a splash of stock to the mixture.

My glaze is too runny. What did I do wrong?
Don’t worry, this is an easy fix! The consistency can vary based on the brand of ketchup you use. If it’s too thin, simply add a bit more brown sugar, a teaspoon at a time, until it thickens up to a spreadable consistency. If it’s too thick, a tiny splash of water or more vinegar will loosen it right up.

Can I freeze the cooked meatloaf?
You sure can. Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap followed by a layer of foil. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.